We got mini tastes of the mains/les plats. I had my favorite Saint-Jacques scallops, sitting on a tiny bed of carmelized fennel with a thin slice of very special Italian Parma jambon, culatello resting on top, crowned with an endive leaf.

Richard had braised Bar with a puree of artichokes topped with cepes and tarragon.

Cepesare at the top of my research list so I was lucky Richard let me have a taste...

Did we all have pheasant with marrons as an entrée? I can't remember...

It was a lovely tasting. Chapeau to chef Julien Bosous. See his sketch above.

What to wear toLes Climats? Something sparkly that will co-ordinate with the gorgeous Burgundy wine caves of course. When you get home you can sit on your coquille/shell chaise of course.